Ye Olde Tavern Life

O, wind,

If Winter comes, can Spring be far behind?

~Percy Bysshe Shelley

Pasta With Blue Cheese and Walnuts

Ingredients:

• 12 ounces fresh or dry pasta
• 3 tablespoons butter
• 1/2 cup (about 2 ounces) walnuts
• 6 ounces arugula leaves, preferably baby arugula
• 6 ounces gorgonzola (may substitute other blue cheese), crumbled
• Freshly cracked black pepper
• Few drops lemon juice or cider vinegar (optional)

Directions:

Bring a large pot of water to a boil and cook pasta according to package directions.

While the pasta is cooking, place a skillet over medium heat, add the butter and heat until melted. Add the walnuts and cook, stirring occasionally, just until fragrant, about 2 minutes. Remove from the heat.

Meanwhile, tear the arugula leaves into 2 or 3 pieces.

Drain the pasta and return it to the pot. Add the walnuts and butter, arugula, cheese and plenty of pepper, tossing until the arugula wilts and the cheese melts. If desired, add a few drops of lemon juice or vinegar. Serve immediately.

Recipe from Donna Hay